Steamed Boston lobster with garlic vermicelli is an addictive feast. The key point is that it is super simple. The Boston lobster is thawed and cleaned in advance, and the tail is cut in half to remove the shrimp line. Longkou vermicelli is soaked in warm water in advance, and then steamed for 10 minute after seasoning. Lobsters that can be easily handled by novices in the kitchen can be as practical and delicious as fresh shrimps. The specific process is as follows:

1, Longkou vermicelli is soaked in warm water in advance and spread on a plate.

2. The Boston lobster is thawed in advance, cleaned, the tail is cut in half to remove the shrimp line, the shrimp head is cut to remove the gills, the shrimp pliers are cut open with the back of the knife, and the sorted lobster is spread on the vermicelli.

3. Cut garlic into garlic, put oil in the pot, add two-thirds of garlic and saute until fragrant, mix with the remaining one-third of raw garlic, add two spoonfuls of steamed fish soy sauce, one spoonful of cooking wine, one spoonful of white sugar, and a small amount of water to mix evenly into garlic juice. Pour the prepared garlic juice on the lobster and pour a little on the vermicelli.

4. After the water is boiled, steam on the pot for 10 minute.

5. Sprinkle chopped green onion on the surface and pour hot oil.